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Recipe: Funfetti Blondies

Funfetti Blondies

Funfetti Blondies


I semi-obsessed with Funfetti cake mix and I fully intended to make Funfetti cupcakes this past weekend, but decided to mix things up and try out some Funfetti Blondies.

The Funfetti experiment was a hit. You get the full-on taste with a firmer texture. Sadly, some of the color is lacking, but this is still a great dessert.

Ingredients:

  • 1 1/2 cups Funfetti cake mix
  • Funfetti Blondies

    Funfetti Blondies

  • 1 egg
  • 1 egg yolk
  • 1/2 cup brown sugar
  • 3/4 cup melted butter
  • Seeds from one vanilla bean
  • 1/2 cup whole wheat flour
  • 1/4 tsp baking soda
  • 3 TBSP sprinkles

Directions:

  1. Preheat oven to 350F.
  2. Grease an 8-inch square pan and set aside.
  3. In a large bowl, whisk together egg, egg yolk, brown sugar and vanilla bean seeds.
  4. Whisk in the melted butter until combined.
  5. In another large bowl, combine flour, baking soda and Funfetti cake mix, stirring to mix.
  6. Funfetti Blondies

    Sprinkles make everything better!

  7. Slowly mix the flour/cake mixture into the wet ingredients until combined.
  8. Stir in 2 TBSP of the sprinkles (save the remaining TBSP).
  9. Pour the batter into the greased pan.
  10. Sprinkle the remaining sprinkles on top.
  11. Bake for 30-35 minutes or until golden brown.
  12. Let cool and cut into squares.

Aside from Funfetti’s awesomeness in the cake world, it’s also pretty damn delicious. And while this recipe isn’t cheap on the calorie scale, it’s worth it on the taste scale.

I found these Funfetti Blondies to be pretty sweet so I didn’t add frosting on top, but if you want to add some rainbow chip or vanilla icing, it will make them even more decadent.

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Posted by on October 23, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Reese’s Peanut Butter Cup Trifle

Reese's Peanut Butter Cup Trifle

The perfect dessert for all the leftover Reese’s from Halloween.


I can’t take credit for this dessert. This one was made by my dear friend Annie Flettrich for one of our Sunday movie nights. She made this Reese’s Peanut Butter Cup Trifle and it was amazing so I’m sharing with the world.

My love of Reese’s Peanut Butter Cups is well-known and this dessert satisfied my love of Reese’s. It’s so light and airy that you totally forget about all the calories.

Ingredients:

  • 1 store-bought angel food cake
  • 2 (3-ounce) packages instant chocolate pudding mix
  • 3 cups milk
  • 3/4 cup creamy peanut butter
  • 16 ounces Cool Whip
  • 8 Reese’s Peanut Butter Cups (crushed)

Reese's Peanut Butter Cup Trifle

Reese’s Peanut Butter Cup Trifle


Directions:

  1. Crumble the angel food cake and set aside.
  2. Beat the chocolate pudding mix and milk together until blended.
  3. Beat together one cup of Cool Whip and all of peanut butter.
  4. In a large trifle bowl, layer 1/2 the crumbled cake, half the chocolate pudding and half the peanut butter mixture.
  5. Smooth half of remaining Cool Whip on top and sprinkle with half of crushed Reese’s Peanut Butter Cups.
  6. Repeat with another layer of cake, chocolate pudding, peanut butter mixture, Cool Whip and Reese’s.
  7. Chill for four to six hours or overnight then serve.

Chocolate and peanut butter is a food lover’s dream combo. At least, for me, it is. So this dessert is perfect for the chocolate and peanut butter lovers.

If I could serve it to trick or treaters by plopping a spoonful in their bags, I would, but I guess I’ll have to buy some other candy this year. This is great for adult trick or treaters though.

 
2 Comments

Posted by on October 15, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Pineapple-Coconut Upside-Down Cake

Coconut-Pineapple Upside-Down Cake

Coconut-Pineapple Upside-Down Cake

I was nervous when I made this Pineapple-Coconut Upside-Down Cake. Why? Admittedly, I’m not the best baker although I’m getting a lot better. Also, I was cooking this as a birthday cake for my mom so no pressure or anything.

Turns out my worrying was unwarranted. This cake is moist, delicious and full of tropical flavor. I made it while I was on vacation so I didn’t have access to my iron skillet, but I’m sure using it would have taken it to another level. That said, the level this cake is on is already pretty high.

Ingredients:

For the topping:

  • 6 TBSP unsalted butter
  • 1 cup, packed light brown sugar
  • 1 can of pineapple rings in pineapple juice(you won’t use them all)
  • 2 TBSP Malibu coconut rum
  • 1/2 tsp salt
  • Coconut-Pineapple Upside-Down Cake

    Coconut-Pineapple Upside-Down Cake Close-Up

For the cake:

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cardamom
  • 1/2 cup unsweetened pineapple juice
  • 1/2 tsp salt
  • 1/4 cup coconut flakes, plus another 1/4 cup toasted coconut flakes

Directions:

  1. Preheat oven to 350F.
  2. For the Topping: Melt the butter in a well seasoned 9” cast-iron skillet or pot (if using cake pan), over medium-high heat. Melt the brown sugar with salt, stirring constantly, until bubbling, about 6 minutes. Remove from heat, add pineapple rings in one even layer in skillet or round cake pan, and set aside.
  3. Coconut-Pineapple Upside-Down Cake Topping

    The topping for Coconut-Pineapple Upside-Down Cake

  4. Mix the butter in a large bowl until light and fluffy. Add the sugar and beat until creamy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add 1/4 cup coconut flakes and stir in. Beat in vanilla and Malibu coconut rum.
  7. In a separate bowl, combine the flour, cardamom, baking powder, and salt. Add half of the flour mixture to the egg mixture and beat on low speed just until blended.
  8. Add the pineapple juice and mix to incorporate, add remaining flour mixture, beating until just incorporated.
  9. Spoon the batter over the pineapple/brown sugar topping, smoothing the top evenly.
  10. Bake on the center rack of the oven until golden brown and a skewer inserted in the middle comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
  11. To remove from the skillet, run a sharp knife around the edge to release the sides. Invert a cake plate or service platter over the skillet and invert the cake onto the plate, keeping pan and plate firmly pressed together. The cake should drop from the skillet onto the plate.
  12. Drizzle the cake with additional Malibu coconut rum, top with toasted coconut flakes, and serve.

I made this Pineapple-Coconut Upside-Down Cake while I was on vacation at the beach and it really fit the bill for a beach birthday.

If you’re a fan of coconut and/or pineapple this is the cake for you. I also envision this recipe making some great cupcakes if you place a single pineapple ring in each cupcake slot.

 
3 Comments

Posted by on September 19, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Fig Tart

Fig Tart

Fig Tart


This Fig Tart is pretty damn close to perfection. It’s not too sweet and has a nice balance of flavors.

The key to this tart is two-fold. 1) Getting your hands on great figs. 2) Getting the frangipane right. If you don’t know what frangipane is, you’re in for a treat. It’s basically a pureed mixture of butter, toasted almonds, sugar and egg.

For the frangipane:

Ingredients:

  • 1/2 cup almonds
  • Assembling the Fig Tart

    Assembling the Fig Tart

  • 1/4 cup powdered sugar
  • 1/8 cup granulated sugar
  • 1 stick butter
  • 1 egg

Directions:

  1. Preheat oven to 350F.
  2. Spread the almonds on a baking sheet and roast for 10 minutes. Let cool on a plate.
  3. Put the cooled almonds and sugar in a food processor and blend until fine.
  4. Add the butter and egg and pulse until well combined.
  5. As you will only need one-fourth of the frangipane, you can store the rest in the refrigerator for a few days or in the freezer for about a month.

For the Fig Tart:

Ingredients:

  • 1 9-inch pastry dough
  • 10-15 large figs, quartered
  • 1/4 of the frangipane recipe (above)

Figs in the Frangipane

Figs in the Frangipane


Directions:

  1. Preheat oven to 400F.
  2. Roll out pastry dough to a 10-inch diameter and spread frangipane on the dough, leaving about one-inch of the dough bare.
  3. Arrange the quartered figs pointy end up in concentric circles on top of the frangipane.
  4. Fold the edges in, pinching to make sure they stick.
  5. If you want, brush with an egg wash and sprinkle with sugar.
  6. Bake 45 to 60 minutes or until edges are a nice golden brown.

Figs are very fragile, but they are worth working with when making this Fig Tart. It comes out flaky and will literally melt in your mouth.

Feel free to serve it a la mode, but it stands alone very well. You’ll forget all about Fig Newtons once you’ve had a piece of this Fig Tart.

 
2 Comments

Posted by on July 25, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Easy Peach Pie

Easy Peach Pie

Peach Pie is a great summer dessert.


What do you do when you’ve got some extra summer peaches on hand? You make peach pie.

This recipe for Easy Peach Pie couldn’t be much, well, easier. It reminds of the peach pie I ate growing up when I spent many hours in the kitchen of the Mennonite family who helped raise my sister and me.

Ingredients:

  • 5 fresh peaches
  • 2 eggs
  • 1 pie crust
  • 1 1/2 cups sugar
  • 2 TBSP flour
  • 4 TBSP milk
  • 1 TBSP cinnamon

Easy Peach Pie

Easy Peach Pie


Directions:

  1. Preheat oven to 450F.
  2. Slice peaches and place in a large bowl. Toss with 1/2 cup of sugar. Let sit for 10-15 minutes.
  3. Roll out the pie dough and put into a pie dish. Fill the shell with peaches.
  4. Beat the eggs then add the flour and remaining sugar. Pour the mixture of the peaches.
  5. Pour milk over mixture and sprinkle with cinnamon.
  6. Bake 15 minutes at 450F, then 45 minutes at 350F.
  7. Turn oven off and let pie cool in oven or remove and let cool on a wire rack.

This is great peach pie recipe that isn’t too sweet and really let’s the peaches take center stage. You can serve it hot or cold and garnish with ice cream or whipped cream if you want.

It’s summer and peaches are in season so I recommend making this Easy Peach Pie before they go out of season. Also, I highly recommend organic peaches if you can get them.

 
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Posted by on June 26, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Blueberry Crunch

Blueberry Crunch

Blueberry Crunch

My mom told me I “had to” try this recipe for Blueberry Crunch because it was “too die for.” She got it from a friend and tried it for the first time last weekend. Basically, crushed pineapple, fresh blueberries, yellow cake mix, pecans, sugar and butter are layered then baked to perfection.

When I got an invitation for dinner from a friend and she asked me to make dessert, I figured it was time to give Blueberry Crunch a try. However, she asked for a healthy dessert and this definitely does not fit the bill. So I ignored her, and it was a hit.

Ingredients:

    Blueberries

    Blueberries are the star ingredient in Blueberry Crunch

  • 3 cups fresh blueberries
  • 2 8-oz. cans of crushed pineapple (with juice)
  • 1 stick of butter, melted
  • 1 cup sugar (divided into 3/4 cup and 1/4 cup)
  • 1 box yellow cake mix
  • 1 cup chopped pecans

Pecans and Yellow Cake Mix

Pecans and Yellow Cake Mix top Blueberry Crunch


Directions:

  1. Preheat oven to 350F.
  2. In a 9×13 pan, layer pineapple, blueberries, 3/4 cup sugar, and cake mix.
  3. Spread pecans over top then drizzle with melted butter.
  4. Sprinkle remaining sugar (1/4 cup) on top.
  5. Bake for 35-40 minutes until browned and bubbly.
  6. Let cool slightly (for about 5 minutes), serve and top with whipped cream or ice cream (if desired).

When I make it again, I’ll probably omit the 1/4 cup of sugar on top, but one of my friends said that was her favorite part. I think it could stand to be just a tad less sweet.

All in all, it’s an easy dish with lots of flavor. It’s got a nice crunch, hence the name Blueberry Crunch, and is buttery, sweet and rich.

 
5 Comments

Posted by on June 14, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Blueberry-Peach Cobbler

Blueberry-Peach Cobbler with Ice Cream

Blueberry-Peach Cobbler with Ice Cream

Summer’s almost here which means two of my favorite Summer fruits are coming into season. Which two? Blueberries and peaches. This recipe for Blueberry-Peach Cobbler combines both to create an amazing dessert.

It cooks to perfection in an iron skillet, but a baking dish will do just as well. The best part is that it’s one of the easiest desserts you can possibly make.

Ingredients:

  • 2 fresh peaches, cut up into chunks
  • 2 cups fresh blueberries
  • 1 stick of butter
  • Blueberry-Peach Fruit Filling

    Blueberry-Peach Fruit Filling

  • 2 TBSP brown sugar
  • 3/4 cup white sugar
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk

Directions:

  1. Preheat oven to 400F.
  2. Heat the butter in a 10- or 12-inch skillet.
  3. Add blueberries, peaches and brown sugar. Cook, stirring gently, until berries and peaches start to soften.
  4. Meanwhile, in a medium bowl, whisk together flour, baking powder, salt and white sugar.
  5. Add milk and combine to create a batter.
  6. Spoon batter across fruit mixture evenly. You can drag a spoon through the mixture to create some blue streaks to give it a better look if you want.
  7. Blueberry-Peach Cobbler

    Blueberry-Peach Cobbler

  8. Bake for 20-22 minutes until fruit is bubbling and top is golden and crisp.
  9. Let cool slightly, serve and top with whipped cream or ice cream.

I topped mine with some Blue Bell Vanilla Bean ice cream and it was delicious. I’m sure whipped cream is just as great.

If you need to use a baking dish, just put the cooked fruit on the bottom then top with the batter. I would highly recommend using a skillet to bake it in though.

 
5 Comments

Posted by on June 4, 2012 in Cookin', Desserts, Recipes

 

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